There is absolutely NOTHING like homemade pasta. Mister is a master of hand rolling pasta dough and the result just doesn’t come close to the dried pasta that is sitting in my cabinet. This pasta is chewy in all the right places and practically absorbs your homemade sauce like it’s thirsting for it!
Two eggs for one cup of flour is a good ratio to stick to. One egg per serving. We made fettucine noodles. You could cut them thinner to make more of a spaghetti noodle or grab a pasta press. Either way, try your best to roll your dough out as thin as it will go because the pasta will puff up a bit when you cook it.
2 cups of flour (you can substitute 1 cup of white flour for 1 cup of whole wheat flour)
Combine your flour and eggs with your hands. Turn it out onto a floured surface and knead the heck out of it until it is no longer tacky. You'll really need to put your back into it to get the gluten to cooperate so your dough is smooth and no longer sticky. Let the dough rest for a little while. Cut a chunk off and roll it out on a floured surface as thin as it will go.
Now here's the tricky part (sort of): Lightly flour the top of your dough and gently roll it into a jelly roll. Take a butter knife and make small slices all along the length of the roll. You'll end up with many little rolls of dough. When you (carefully) unroll them, you'll have a big pile of uniform fettucine noodles! It's magic, really.
Boil your noodles in heavily salted water for a couple of minutes. Fresh noodles take little to no time to cook at all. Serve hot with your favorite sauce. This recipe is my favorite.
Refrigerated pasta will last up to three days while frozen fresh pasta should be consumed within three months.
To dry your uncooked pasta, you can simply dry them on a drying rack, on plastic coat hangers or in nests, like I did here:
Simply make sure you allow your pasta to dry enough (as if you just purchased it at the grocery store). Then carefully place your pasta in a ziplock bag and store in the fridge or freezer. Refrigerated pasta will last up to three days while frozen fresh pasta should be consumed within three months.
Before I start confession my love for brown rice pasta, let me first admit something. I try my best to live a healthier lifestyle, so transitioning to brown rice pasta seemed natural to me. However, I do not like all healthy pastas. I will never get used to the taste of whole wheat pasta and quinoa pasta doesn’t have the same texture that I expect when I eat an al dente noodle. But brown rice pasta has changed my opinion about healthier pastas.
I first tried brown rice pasta over a year ago. Sodium-Free, Wheat-Free, Cholesterol-Free, Gluten-Free… sounds terrible doesn’t it? I was hesitant but my curiosity still got the best of me. I was completely surprised! I couldn’t believe how much this stuff tasted like normal pasta! Plus, it had the same CHEW as regular flour pasta. The best part? You can eat your fill, go back for seconds (or thirds), and feel way less guilty than if you had done that with normal pasta.
BRP also wins my vote when it comes to ingredients. I’m a strong advocate for being able to pronounce everything on the package of whatever I’m about to eat. Most brands of brown rice pasta have two ingredients listed on the package: brown rice and water. Amazing!
The only caveat I have is that you have to be careful not to overcook this pasta. Check the pasta multiple times when the cooking time is almost up. When it is ready, strain into a colander and rinse with cool water to stop the cooking process. Reheat the pasta by adding it directly into your pasta sauce and tossing everything together.
If you are afraid to try one many pasta inventions that are being created these days, trust me when I say that brown rice pasta is worth a try.
There are two words that will always make my heart flutter: ITALIAN and HEALTHY. I recently discovered this great food site called Julia’s Healthy Italian and was immediately inspired to try out one of her recipes. The thing I liked most about her recipes is that they were so simple. I don’t mean any disrespect to simplicity here, because simple can be a very beautiful thing. And in this case, this recipe was just that — beautifully simple.
What really makes this dish stellar is the fresh pasta. Now folks, I have never owned a pasta machine in my life and to be frank, I don’t know if I ever will own one. We made this pasta by using good ol’ fashioned elbow grease. It didn’t take long to prepare and the fresh pasta turned out even better than we had hoped! Thin and chewy in all of the right places. Yummy.
Because the pasta does not take long to cook, I had Mister prep the noodles while I started the chicken side of things. If I were cooking this dish alone, I would still prepare the noodles first, just in case my dough needed to rest at all. I recommend tossing your fresh pasta into a pot of salted, boiling water as soon as you turn your chicken over.
3 beefsteak tomatoes, chunked or one 28-ounce can plum tomatoes cut in half, juice discarded
2 tablespoons capers
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 chicken bouillon cube
1/4 cup dry white or Marsala cooking wine
pepper to taste
1 teaspoon of crushed red pepper flakes (if you like a little heat)
For the pasta:
2 cups flour (I used 1 cup all-purpose and 1 cup wheat flour)
1/4 teaspoon salt
water, as needed
For the pasta:
Blend together flour, eggs and salt. Add water, one tablespoon at a time, until dough comes together but is not sticky. Check after each tablespoon to see if dough has firmed. I used about 5 or 6 tablespoons. You'll need more if your flour is older.
Roll dough as thin as you can with a rolling pin. If dough starts to spring back when rolled, let the dough rest for ten minutes and try again.
Roll the flat sheet of dough into a jelly roll. Using a very sharp knife, trim the edges and slice the roll into small rounds (as wide as you want your noodles to be). Unroll the rounds into long noodles and toss them with flour on a baking sheet to dry or cook immediately. Fresh noodles will take about 4 minutes to cook. They are done when they float to the top of the water. Makes two medium-sized portions of pasta.
For the chicken:
In a large pan, sauté the onions in oil on medium for about 8 minutes or until the onions are clear and sweated. Add all the remaining ingredients except for the chicken breast and mix well. Place chicken on top of the tomato mix.
Cook with cover on for 10 minutes or so, until the chicken gets fully white on top. Turn chicken over and cook another 5 minutes.
Place a slice of chicken on each plate and top with tomato mixture and juice. Serve with fresh pasta and enjoy.
Toss your cooked pasta with fresh pesto for some major flavor butt-kicking.
I’m one of those Americans that is a bit lost in her heritage, or maybe I should say my lack of heritage. I didn’t have an Italian grandmother who taught me how to make noodles from scratch or an Ethiopian family who shared recipes centuries old. I am who I am – a 100% American raised person.
I sometimes wish that I had more of an ethnic upbringing so I would have more to share with my future children (or future cookbooks) but I appreciate what I have learned throughout my cooking adventures. I think of cooking as a learning experience of a lifetime. I learn something every single time I create or recreate a recipe and homemade ravioli was no exception.
Now, this wasn’t my first rodeo with fresh pasta, but it did take me a few batches to get the hang of things. Even after resting my dough was very springy. I had to trick it into sticking to my countertop with a little water so I could add the filling. I eventually figured everything out… except one little thing. I knew this would be a tedious process so I made a double batch of the filling and the dough in hopes of freezing an extra batch. Thing is, even with the double batches, I ran out of dough.
Mister came up with a good idea for the leftover filling. I predict a goulash recipe in the near future. It’ll complement this gorgeous marinara sauce too. A new favorite – simple yet sooooo finger licking good. Simmer, simmer, simmer. It’s worth the wait!
First, crack some eggs, add some flour and get messy, like so:
Wrap your dough and let it rest while you prep your meat filling (if you are using meat) and kick butt marinara sauce.
For the meat filling, chop your veggies, make ’em sweat and add your beef. Drain and add seasoning.
Drop the mixture into a food processor (preferably one bigger than mine) to make a meat paste.
(Vegetarians are freaking out now)
Set the paste aside. Make your delicious meat-free sauce, cover and simmer. I recommend spraying the bottom of your pot before doing this. That was a lesson learned…
Chop of piece of dough from your dough ball, recover and roll the chunk out as thin and as long as you can. If you like large ravioli, roll out two of these (one for the top and one for the bottom). Add your filling, drag a bit of water around the filling with your finger, cover with the second strip of pasta dough and press the ravioli around the filling to seal.
For smaller ravioli, you can use one of these pasta strips, add a little less filling, and stretch the pasta around the filling, like so.
Snip excess dough and combine with your large dough ball or save for later to make scrap noodles. Press the edges down with a fork if you’re feeling especially decorative.
Bring some water to a boil and add your ravioli. They are done when they float to the top. Pour some sauce on them and devour immediately.
1 tablespoon finely chopped fresh basil, or to taste
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
salt and pepper, to taste
1 teaspoon sugar
extra virgin olive oil
Meat Filling (Optional)
1 pound 85% lean ground beef
1 medium onion, diced
4 cloves garlic, minced
1 small carrot, grated
1/2 stalk celery, diced
1/4 cup pecorino romano cheese, grated
1/4 cup parmigiano reggiano cheese, grated
1 teaspoon nutmeg
1/2 teaspoon ground allspice
salt and pepper to taste
extra virgin olive oil
With a stand mixer, beat the eggs and salt. Attach dough hook and add flour a little at a time, beating well after each addition. Increase the speed and knead the dough for 5-6 minutes, until the dough is smooth, soft and pliable.
Transfer the dough to a lightly floured surface. Flour your hands lightly and knead the dough for a minute or two. Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes.
Note: Making the dough with a machine requires a little less flour than making it by hand. Reserve 1/2 cup or so of the flour. After the dough is kneaded, touch it. If it is silky and slightly moist, it is ready; if it is too sticky, work in the reserved flour.
Saute onion and garlic in oil. Add crushed red pepper, Italian seasoning and basil. Stir to combine.
Add crushed tomatoes and stir. Fill about 1/3 can with water and swish around to clean tomatoes from sides and then pour into the next can and do the same thing. Add to pot. Stir and add sugar and pepper.
Let the sauce come to a boil, stir gently. Reduce heat and let sauce simmer for 1 hour, stirring frequently. Taste and add salt and pepper as needed.
Meat Filling (Optional)
Sweat onion, garlic, carrot and celery in oil. Once vegetables soften add ground beef, breaking up the meat as you add it to your pan. Cook until browned and cooked through. Drain the fat and add the mixture to a food processor, pulse until smooth. Add egg and cheese and pulse to combine.
Lay the pasta sheet on a floured surface. Place your meat or cheese filling about an inch apart on one half of the sheet. Use less than 1 tablespoon of filling (more if you want bigger ravioli). Dip your finger in water and drag your finger around each filling. Place the unused portion of the dough sheet over the half with the filling. Press out all of the air from around the meat and press down lightly on the dough to seal. Cut with a round biscuit cutter or cut into squares.
Make sure you save all of your scraps of dough. These are always nice in soups or with sauce for lunch later. Cut into strips and cook these in salted boiling water for 3 minutes.
To cook the ravioli, bring a large pot of salted water to a boil. Carefully add ravioli (if they were frozen you do not need to defrost) to the pot and stir. When ravioli float to the top they are ready.
To Freeze -
Sprinkle a baking sheet lightly with flour or cornmeal. Place ravioli on the baking sheet in a single layer. Place in freezer for at least a half hour, or until frozen through. Place in large freezer bags and lay flat. You do not need to defrost these when you want to cook them.
Lately I have found myself eating more and more vegan and vegetarian meals. I was a vegetarian for many years (many years ago now) but I found that my lifestyle had changed and I incorporated more and more meat back into my diet. Nowadays, there are many fantastic meat substitutes available. I can cope with fake chicken and fake hot dogs, but the fake-in bacon (whether you make it yourself or buy it) just doesn’t quite make the cut for me. To me, the sound and smell of cooking bacon makes my mouth water and tummy growl.
So as I transition back to a (mostly) vegetarian diet, I still find myself craving bacon from time to time. We completely indulged with this bacon, cream and cheese pasta dish. As you can imagine, it’s decadent and delicious. Salty bacon, creamy pasta and pops of sweetness from the green peas – yum!!
12-ounces of pasta (a little less than 1 full box)
8 pieces of thick cut bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
3 whole eggs, beaten
3/4 cups grated Parmesan
3/4 cups heavy cream
salt and freshly ground black pepper
1/2 cup green peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
Ever wonder what to do with all of those leftover noodles from pasta night? I can never get the sauce to noodle ratio right. I either have a slew of sauce or a mound of noodles leftover. In this case, homemade noodles were the culprit.
This might be one of the oddest things I have ever created but I really wanted to use pasta in a new and exciting way. Originally, I thought I would make mini baked pastas but I couldn’t figure out a way to get the baked pasta to hold its shape. Instead, I made these wacky frittatas.
The noodles practical hide among the eggs and cheese. The flavors have transformed from spaghetti and marinara sauce to cheese, eggs and a hint of spinach – from dinner to brunch!
1 3/4 cups grated Parmigiano Cheese, reserving a few teaspoons on the side
1 1/4 cups lite sour cream
1 1/4 cups ricotta cheese
1 1/4 cups half & half
2 teaspoons salt
1/2 teaspoon freshly ground white or black pepper
1 package frozen chopped spinach, drained or fresh spinach
2-3 cups cooked noodles (angel hair, spaghetti or fettuccine work best)
Fresh basil leaves, chopped
Leftover pesto or marinara sauce, optional
Place your oven rack in the lowest part of the oven and preheat to 375 degrees F. Generously spray your muffin tins with non-stick cooking spray.
In a frying pan, heat the olive oil and butter and sauté the onions and garlic until softened. Add spinach and cook for another minute. Add your noodles, toss and remove from heat.
In a large bowl, beat the eggs and add the Parmigiano, sour cream, ricotta cheese, half & half, salt and pepper.
Sprinkle a bit of Parmigiano in the bottom of each muffin tin. Add about 2 tablespoons of the cheese mixture into each cup. Mount the pasta mixture in the cups. When you run out of pasta, pour the remaining cheese mixture into the cups, dividing evenly. Sprinkle a bit more Parmigiano over each.
Bake uncovered until bottoms are brown (tops should not be too dry), about 30 to 35 minutes. Loosen with a knife and remove. Top with a bit of pasta sauce (if you have it) and fresh basil leaves before serving.
The frittata can be served hot, but tastes better at room temperature. Freeze the unbaked frittatas for up to a month to prepare these ahead of time.
The other day at the farmer’s market in Denver I picked up these beautiful cherry tomatoes (among other finds). Inspired by all the market’s fresh ingredients, I decided to make a Farmer’s Market Pasta Salad using their tomatoes and peppers.
This pasta salad turned out great. It was light and satisfying, perfect for the summer. Plus this recipe makes enough to share with a large group. I brought a big bowl of this pasta salad to a big BBQ for the 4th of July.
If you can manage, try making this day before your big event. I noticed that the flavors melded better as time went on.
1 cup organic Italian Dressing (Tuscan is my favorite to use)
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/4 to 1/2 diced red onion (according to your tastes)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup grated parmesan, plus more for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook it according to the package directions.
While the pasta is cooking, in a small bowl, whisk together the dressing, mayonnaise and sugar.
Drain the pasta well, transfer to a large serving bowl and let cool. Add the tomatoes, peppers, parmesan cheese, fresh basil, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Add parmesan cheese to top and serve.
Homemade pasta of any kind (especially ravioli) can be very intimidating to make. This recipe may sound complicated at first, but if you plan ahead and grab another pair of hands, homemade ravioli is well worth the hard work. Keep in mind that you can always freeze a good portion of these to easily pop into boiling water on those nights where standing in the kitchen is not on your TO DO list. Easy peasy.
If you haven’t made ravioli at home before, here are a few tips:
1. It takes a lot of love to make homemade pasta (i.e. patience, elbow grease, a glass of wine, maybe a great album)
2. You don’t need a pasta roller or a ravioli cutter to make ravioli (we used a rolling pin and one of our favorite Avery glasses to make these)
3. This is a project best made with a loved one. What better time to bond?
We stuffed our ravioli bites with a savory pumpkin filling because, well, we love pumpkin and it’s fall! What more can I say? Other than this pumpkin filling is to die for. I may or may not have licked my plate when I finished my portion. This is definitely a new favorite autumn recipe in our household!
If you’re looking for a shortcut and don’t feel like rolling out your own pasta dough, try using wonton wrappers instead. You definitely save on the hard labor. The only trade-off is there is less chew to your ‘pasta.’ But in a bind, I bet everyone will be too busy gobbling up your ravioli that nobody will notice the difference. Your secret is safe with me.
Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin, shallot and garlic in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream, cheese and bay leaf. Bring to a high heat, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion as thin as you can (1/16-in. thickness). (Keep remaining dough covered until ready to use.) Cut circles of pasta by using a ravioli cutter or a small glass. Place a teaspoon of filling in the middle of a pasta circle then brush around filling with beaten egg. Place another pasta circle over the filling and press down firmly to seal. Repeat with remaining dough and filling.
Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.
If you wish to freeze any extra ravioli, lay completed ravioli in single lines on a floured cookie sheet and set in the freezer for 15 minutes. After 15 minutes, store the ravioli in a freezer bag for up to 3 months. When you are ready to cook these, pop them into salted boiling water just as you would if they were fresh. They are cooked when they float to the top of the water.
During hot summer months, I try not to spend too much time cooking over a frying pan or near a hot oven. My body craves meals that can be served at room temperature or cold. So even though there is some “hot” work involved with pasta salad, this is perfect to whip up and enjoy later in the day after it has had time to chill.
It’s also time for the corn and zucchini harvest, so this pasta salad is light, fresh, and in-season. All good things in my book!
This recipe is very easy to throw together. It’s great as a meatless meal, a side dish, or served with rotisserie chicken for a more robust entree. This keeps well at room temperature so you can bring this to BBQs as well, especially if you use vegan mayonnaise, like we did.
Note, we are not vegans we but prefer the taste of vegenaise.
In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to a large frying pan over medium heat. Saute for four to five minutes, until the zucchini browns slightly. Add shallot and cook for another minute. Pour vegetable mixture back into your large bowl and set aside.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and rinse under cold water to cool. Drain well and pour into same large bowl.
In a liquid measuring cup, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, chile powder; season with salt and pepper. Add the pasta, corn, zucchini, tomatoes and mix well. Transfer to a serving bowl or individual bowls. Using a vegetable peeler or carefully with a knife, shave the frozen goat cheese all over the top and enjoy at room temperature or chilled.
My first memories of trying lobster were with my mom. Being a single, hard-working mother never stopped her from indulging in a lobster tail from time to time and if anyone deserved food luxury, she definitely did. I remember her telling me that you should always eat lobster drenched in drawn butter and morsel by morsel. I broke the rules here, so she is going to lose a little respect for me after she reads this one. Sorry mom, I love you!
I got the idea for this recipe on Framed Cooks. She used clams in her recipe but Mister and I got this smokin’ hot deal on lobster tails and I decided to try this recipe with the lobster meat instead. The result is rich in lobster and bright with vodka sauce – completely satisfying. Comfort seafood anyone?
2/3 cup heavy cream (or half & half to save on calories)
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs or 2 slices of hearty bread, chopped in a food processor
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil and cook the lobster tails until they float and are pink in color. Remove the cooked lobster, remove the legs and shell and chop the meat into bite-sized pieces. Set aside. Cook the pasta in the same pot of water, drain and set aside. Reserve about a half cup of pasta water.
Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, for a couple of minutes. Add the garlic and red pepper flakes and cook for another 30 seconds. Remove from heat and stir in the vodka and tomatoes. Return the skillet to medium-low heat and simmer, stirring often, for 15 minutes. Add cream, lemon juice and salt to taste and cook until the sauce thickens slightly, about 3 minutes. Add the lobster meat and stir to combine.
Add the pasta to the sauce and toss to combine. Add the reserved pasta water to loosen, if needed. Cover and set aside.
In the meantime, melt 1 tablespoon of butter in a small saucepan until bubbling, then add the breadcrumbs. Stir until golden brown, about 4 minutes and cool slightly. Stir in parsley.
Omit the vodka sauce and use fresh cherry tomatoes and olive oil to save on calories and fat.
Today, begins a journey of epic proportions. Ladies and gentlemen, I would like to introduce to you the first recipe of my autumn recipe extravaganza, a very rich Gnocchi with Wild Mushroom Sauce. Originally, the recipe called for store bought gnocchi… and as you know, this doesn’t fly in my cookbook! Plus I had never made gnocchi before. I couldn’t resist this awesome opportunity to try making these little pillowy cushions of deliciousness.
Overall my favorite part of this recipe was the sauce. It is sooooooo tasty! I let my sauce simmer for a long time, and eventually had to add a bit more chicken stock to wet it again. If you’re looking to substitute whole-wheat flour, I’d stick to a half/half ratio. The sauce, especially with the added parmesan cheese, masks that chalky whole wheat flour aftertaste. I also added garlic to the sauce. I found it odd that the original recipe I followed didn’t call for garlic anyway.
2 pounds mixed wild mushrooms, stemmed and thickly sliced
2 teaspoons garlic, minced
2 shallots, minced
1/4 cup dry vermouth
3/4 cup low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon chopped thyme
salt and pepper, to taste
2 pounds homemade gnocchi
6 tablespoons freshly grated parmesan cheese
1 teaspoon white truffle oil (optional)
For the Gnocchi:
Place the potatoes in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until tender throughout, about 40-50 minutes. Remove the potatoes one by one and quickly peel them. Use a fork, food mill or ricer to mash them into a bowl. Don't over mash the potato, you want a nice fluffy result with no noticeable lumps. Let the potatoes cool for about 10 minutes.
Shape the potatoes into a pound with a well in the middle. Pour the egg into the well and sprinkle on 3/4 cup of flour. Work the potato mixture gently by scraping and chopping with a metal cutter. The dough should be moist but not sticky, almost billowy. Add a bit more flour if needed, let rest for 10 minutes.
Lightly flour the work surface and gently roll the dough several times with a very light touch. The dough should feel light and airy. Divide the dough into eight logs. Gently roll each log on a floured surface so it's about 2cm thick. Use your metal cutter to cut off 1/2 inch pieces of gnocchi. Mark the gnocchi with a fork by lightly (but quickly) rolling them down the side the inside of the fork's prongs. This will leave little crevices for your gnocchi to pick up your delicious sauce.
Bring some salted water to a boil. Place the gnocchi in batches into the boiling water. Remove them with a slotted spoon as soon as they float to the top. Saute in butter for 50 seconds or until they brown slightly.
For the Wild Mushroom Sauce:
In a large pan heat the olive oil with the butter. Add the frozen gnocchi and saute about 5-10 minutes, turning gnocchi frequently, until lightly browned. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the garlic and stir, one minute. Add the vermouth and cook until evaporated. Add the stock, cream, and thyme, season with salt and pepper. Drizzle with truffle oil (a good quality extra virgin olive oil works too) and serve.
If you do not want to use all of your gnocchi immediately, place them on one or more parchment-lined trays and freeze at least 1 hour. Transfer to a plastic freezer bag for freezing up to one month.